> Flour? Like.....white or wholemeal? That's about it. There are different brands of course but the variety is exactly zero. That's a slight exaggeration. My l

> Flour? Like.....white or wholemeal? That's about it. There are different brands of course but the variety is exactly zero. That's a slight exaggeration. My local large supermarket in London would have in normal times (i.e. a few months ago) in the baking aisle: several brands of white and wholemeal flour as mentioned, 00-grade pizza flour, self-raising and strong bread flour, malted and cake flour, rye flour, and a gluten-free flour-like substance. Elsewhere in the shop you'll likely find rice flour, chickpea flour etc. There is also a healthfood shop where it's actively hard to find the (Shipton Mill and Doves Farm organic) wheat flours among the profusion of Spelt, Barley, Kamut, etc flours)